Vegan Vegetable Pancakes with Sesame Sauce

One of my favorites when you need something quick and tasty. This is perfect for a light dinner or appetizer split among friends.

I altered it a bit, but the original can be found in Carole Raymond's "Student's Go Vegan Cookbook".

The sauce is the real secret to this one.
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Vegetable Pancakes with Sesame Sauce

1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
1 teaspoon canola oil
1 tablespoon sesame seeds (I didn't have these and it still tasted great but would have been crunchier)
1 mushroom, thinly sliced (I used the pre-sliced Baby Bella's and sliced them down to little ribbons)
4 scallions (1/2 cup) thinly sliced

In medium bowl, stir or whisk the flour, baking powder and salt. Add the water. Stir with a fork until just blended. The batter should be medium-thick. If necessary, add more water, 1 to 2 tablespoons at a time. Let the batter rest for a minute to allow the baking powder to begin forming bubbles on the surface.

Heat 1/2 teaspoon oil in a medium skillet on medium heat. When hot ladle 1/2 the batter into the skillet. Sprinkle the top of the pancake with half of the sesame seeds, lightly press half of the mushrooms onto the surface and scatter half of the scallions on top. Use a spatula to gently press the topping into the pancake.

Cook for 4-5 minutes, or until lightly browned on bottom side. Flip the pancake and cook for 2-4 minutes until the vegetables are lightly browned.

Repeat for second pancake (or use large pan and cook both simultaneously as I did to save time).

Serve immediately and drizzle with Sesame Sauce.


Sesame Sauce
(great over steamed vegetables and rice, too)

2 tablespoons soy sauce
1 tablespoon rice vinegar (I didn't have this and the sauce was delicious)
1 tablespoon fresh lemon juice
1 1/2 teaspoons toasted sesame oil (key to this sauce)
Pinch of minced garlic
Dash of red pepper flakes
Pinch of brown sugar.

Combine in small bowl. Whisk or cover and shake (this is way more fun).

YUM!